Pork Schnitzel Recipe

Learn how to make the most succulent German pork schnitzel dressed in a homemade crumb-coating. I like to serve my pork schnitzel with the traditional ‘tourist’ salad but I can imagine it would be nice with buttery, boiled potatoes too. An easy, mid-week meal. 

A lot of people get put off by schnitzel; they think it’s bit of a faff on a week night. It really isn’t. Trust me, it took all of 15 minutes to prepare and 10 minutes to cook. None of the steps are difficult and it really is that simple to create a crumb-coating like mine. I’m no ‘expert’ at savoury food. I’m a home cook like most people, and look how mine turned out the first time testing this recipe!

I like to serve mine with a touristy salad because it’s just nostalgia of being on holiday, but you can serve yours with a better salad, buttery new potatoes… or whatever you like! I actually like the crunch of the iceberg lettuce with the tender pork…

Ingredients needed

Scroll down to the recipe card for the exact quantities.

Lean pork medallions (or boneless pork chops)
Stale crusty white bread (not mouldy!)
Eggs
Double cream
Plain flour
Vegetable oil
Butter

Pork Schnitzel

Timings

Prep Time

30 mins

Cook time

10 mins

Total time

40 mins

Servings

4 (1 chop each)

How to Make Pork Schnitzel

Step 1Make the breadcrumbs: Slice your crusty white bread into rough cubes and place on a baking tray in a hot oven at 180°c/160°c fan. Bake for 15 minutes or until hard and crispy (a bit like croutons). Keep an eye on it as bread can burn easily in certain ovens (they are all different!)

Once the bread has baked, blitz to a fine crumb using a blender/food processor.

Step 2Prep the ingredients: Beat the egg and cream together in a wide bowl. Pour the flour into another similar bowl (both wide enough to dip the chops in). Pour the breadcrumbs into a bowl.

Step 3Coat the pork chops & chill: One by one, dip the pork medallions into the flour and coat evenly on both sides. Use a fork or tongs as it’s easy to get messy when doing this! Next, dip into the egg/cream mix and coat evenly. Place the pork on a plate as you go and chill them in the fridge for 15 minutes.

Step 4Fry the chops: Once the chops have chilled and you’re ready to fry, heat a small piece of butter(1 tbsp) and 1 tsp of vegetable oil in a frying pan. Once sizzling hot, dip your first chip into the crumb and coat evenly. You can use a spoon to carefully coat each side. Be careful to not push the crumb on though as it may fall off easily. Cook each chop in the pan for 5 minutes each side (depending on thickness – less time if using a very thin chop). Put on a plate layered with paper towels to soak up the oil.

Step 5 – Serve with salad and buttered new potatoes (or whatever you fancy – see below for suggestions).

Equipment needed

Bread knife
Baking tray
Blender/Food processor
Whisk
3 wide bowls for dipping chops in
Fork or tongs
Large plate
Paper towels
Wide frying pan
Measuring spoons

What is typically eaten in Austria?

I asked my Austrian correspondent (hehe), Susanne from Floral Cars (blog no longer active) to tell me what is typical to eat in Austria. Here’s what she suggested is the most popular, despite her personal preferences!

An Austrian breakfast is tasty but very simple. On a typical day it consists of a variety of breads, ranging from wholewheat to brown. Usually a slice of bread is eaten with jam. Strawberry and apricot are the most popular.

Of course, you can’t forget to drink a coffee or tea as well! In Vienna, coffee culture is very common. People start their day with an espresso, or as it’s called here, a kleiner mokka.

Kasekrainer – A kasekrainer is to Austria what the currywurst is to Germany. It’s a type of sausage where 10-20% are filled with cheese. Typically, Emmental is used. You can find these typically at a sausage stand known as a wurstelstand.

Wiener schnitzel – A deep-fried cutlet, easy-to-cook and tastes delicious. There isn’t a child around who doesn’t have postive memories of a wiener schnitzel. Traditionally calf meat is used but there are plenty of variations with beef and chicken too. It’s usually served with crisps or potato salad. Of course, one cannot forget the two leaves of salad with a small slice of tomato (Jess – I knew I was right for keeping to the salad!)

Schnitzel is so popular, there’s even an on-the-go version called schnitzelsemmel. This is a schnitzel inside a bun and has a stark resemblance to a burger.

Topfengolatsche – This is a heavenly dessert made out of flaky pastry and filled with quark. Unlike it’s Czech relative, the pastry is closed on top. The filling is quark, sugar and sometimes raisins. It’s available at every bakery on the street and can be eaten either as a dessert or a sweet snack.

What to Serve with Pork Schnitzel?

Traditionally, pork schnitzel is served with a German potato salad or spätzle. I reckon the following suggestions would be pretty delicious too:

Brazilian white rice
Roasted peri-peri sweet potato wedges
Mashed potato mozzarella cakes

Pork Schnitzel Tips:

  • Please take into consideration a 15 minute chilling time for the pork after it has been coated with the egg, cream and flour. You can skip this step but doing it will help the crumb stick better.
  • You’ll need a blender to blitz the breadcrumbs with. I used my Nutribullet with the small cup provided with it.
  • Use a meat mallet to pound the pork chops to make them as thin as possible! The thinner the chop, the quicker the meat will cook.
  • Refresh the butter and oil in the pan before you cook the next batch (you don’t want an overcrowded pan) to ensure each chop gets an even coating of oil.
Pork schnitzel on plate with lettuce, tomato and lemon wedge

Pork Schnitzel Recipe

Learn how to make the most succulent German pork schnitzel dressed in a homemade crumb-coating. I like to serve my pork schnitzel with the traditional 'tourist' salad but I can imagine it would be nice with buttery, boiled potatoes too. An easy, mid-week meal. 
No ratings yet
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Austrian, German
Servings 4
Calories 475 kcal

Equipment

  • Bread knife
  • Baking tray
  • Blender/Food processor
  • Whisk
  • Wide bowls x 3
  • Fork or tongs
  • Large plate
  • Paper towels
  • Wide frying pan
  • Measuring spoons

Ingredients
  

  • 4 Pork medallions or boneless pork chops
  • 160 g crusty white bread stale but not mouldy
  • 2 eggs
  • 2 tbsp double cream
  • 100 g plain flour
  • 1 tbsp butter you may need more if cooking in batches
  • 1 tsp vegetable oil you may need more if cooking in batches
  • 1 Lemon cut into 4 wedges

Instructions
 

  • Slice your crusty white bread into rough cubes and place on a baking tray in a hot oven at 180°c/160°c fan. Bake for 15 minutes or until hard and crispy (a bit like croutons). Keep an eye on it as bread can burn easily in certain ovens (they are all different!)
  • Once the bread has baked, blitz to a fine crumb using a blender/food processor.
  • Beat the egg and cream together in a wide bowl. Pour the flour into another similar bowl (both wide enough to dip the chops in). Pour the breadcrumbs into a bowl.
  • One by one, dip the pork medallions into the flour and coat evenly on both sides. Use a fork or tongs as it's easy to get messy when doing this! Next, dip into the egg/cream mix and coat evenly. Place the pork on a plate as you go and chill them in the fridge for 15 minutes.
  • Once the chops have chilled and you're ready to fry, heat a small piece of butter(1 tbsp) and 1 tsp of vegetable oil in a frying pan. Once sizzling hot, dip your first chip into the crumb and coat evenly. You can use a spoon to carefully coat each side. Be careful to not push the crumb on though as it may fall off easily. Cook each chop in the pan for 5 minutes each side (depending on thickness – less time if using a very thin chop). Put on a plate layered with paper towels to soak up the oil. 
  • Serve with a lemon wedge (essential for the most delicious flavour!) salad and buttered new potatoes (or something else.. see suggestions above).

Notes

Re-heating – If you’d like to reheat your schnitzel, perhaps to serve in a sandwich, I would suggest re-frying on a medium heat with some oil or baking in the oven at 150°c. Ensure the meat is piping hot throughout before serving. 
You can also eat pork schnitzel cold! It really good!
Freezing – Line a baking tray with your cooked schnitzel and freeze. Remove from the freezer and divide into freezer bags. You can then take out and defrost as needed.
Storage – Store any leftover schnitzels in the fridge either covered in cling film or in a Tupperware container. They’ll keep for 2 days.

Nutrition

Calories: 475kcalCarbohydrates: 42gProtein: 38gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 182mgSodium: 349mgPotassium: 649mgFiber: 3gSugar: 1gVitamin A: 247IUVitamin C: 14mgCalcium: 73mgIron: 4mg
Keyword Crispy, Easy, Economical
Tried this recipe?Let us know how it was!

More pork recipes –

Sweet and Sour Pork Meatballs
Frying Pan Toad in the Hole with Black Pudding
Crispy Pork Belly Sandwich with Apple Sauce

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